High temperature, oil saving, rapid cook fryer system

ABSTRACT

A deep fat fryer able to quickly cook food items, in about one-third to one-half of a typical cook time in the art for corresponding food items, includes a high powered, preferably high efficiency heating unit utilized to establish a cooking oil temperature in the order of about forty or more degrees Fahrenheit above a typical cook time, while preferably remaining lower than or equal to 410° F. A controller regulates the heat input from the heating unit so as to keep the temperature of the oil from dropping drastically after a product to be fried is placed in the oil for cooking. The amount of cooking oil employed is minimized. A sensing arrangement is utilized to input sensed operating conditions to the controller in order to maintain a desired operating temperature and oil level.

BACKGROUND OF THE INVENTION

[0001] 1. Field of the Invention

[0002] The present invention pertains to the art of cooking and, moreparticularly, to an oil-based fryer system designed for use in a highheat input rate, a high temperature range, with a minimal amount of oil,to perform rapid cooking operations.

[0003] 2. Discussion of the Prior Art

[0004] Oil-based frying is commonly used as a cooking method for a widerange of food. Of particular interest to the present invention is theuse of fryers in fast food restaurants to cook various food items.Compared to preparing drinks and assembling burgers and sandwiches,frying is a time consuming process. The cooking of french fries is ofparticular concern due to their associated short holding times. Morespecifically, it is generally desired to limit the time, between cookingof the fries and the selling thereof, to be in the order of seven to tenminutes. If longer holding times are permitted, customer dissatisfactioncan ensue due to poor product quality which, in turn, can negativelyaffect the business and its reputation. Due to these time constraints,it is often necessary to cook new fries to order, which typically takesfrom 2½ to 4 minutes, plus time for salting, bagging and serving. As aresult, the serving of french fries represents the most common source ofcustomer waiting time delays in fast food restaurants.

[0005] To address these concerns, a typical fast food restaurant mayhave up to three fryers in place to minimize delays, particularly duringpeak business hours. During off-peak hours, the same number of fryerswould obviously not be needed. Of course, whenever the fryers are on, adegrading of the oil occurs, sometimes without a correspondingproduction of a commercially viable product. In general, the quality ofthe oil in a deep fat fryer will inherently degrade continuously overtime, eventually reaching a level that affects the quality of theproduct in an unacceptable manner. The general practice in the foodservice industry is therefore to dispose of vats of oil used for deepfat frying on a regular basis, ranging from daily to weekly. Oil cost isin fact one of the largest components of the total operating expense forfried products. Of course, a certain amount of that cost is unavoidableas the oil becomes part of the product being sold, generally in theorder of 15% of the final product weight.

[0006] When cooking french fries, there are two major processes takingplace. In the center of the french fry, the potato is cooked in a mannersimilar to boiling, with raw potato flavors being stripped out by steam.Steam is generated in the core itself and leaves the french fry throughpores in the potato. Physical chemistry dictates that the temperature ofthe core cannot rise above about 212° F. On the other hand, moisture atthe outer surface of the french fry will have evaporated to dry out thepotato, so the temperature can approach that of the oil itself. At thesetemperatures, typically at approximately 300°-350° F., the potato isessentially being toasted and the characteristics that distinguishfrench fries from boiled potatoes are produced. Toasting is primarily achemical process which rapidly accelerates as temperature increases.

[0007] Although increasing the temperature of the oil is known to reducethe necessary frying time, known fryers have a practical upper limit.That is, at some point, toasting would occur so fast that the outersurface of the potato would bum before the raw potato flavors can bestripped from the core. In addition, use of any higher temperatureswould inherently speed up the degradation of the cooking oil whichlimits the useful lifetime of the oil in the fryer. Because of oildegradation, and the economics of disposal, frying is rarely done above375° F. For french fries, cooking oil is typically kept at 350° F. orless.

[0008] In addition, during the course of cooking a batch of frenchfries, the temperature of the cooking oil will dip down as much as 50°F. Because of this drop, a graph of oil temperature versus time oversuch a cooking operation is often referred to as a “U-curve” (seeenclosed FIG. 6). The precipitous drop in temperature is a result ofmelting and/or vaporizing the large quantity of free moisture present inthe original french fries. Actually, more than three-quarters of thetotal energy required to cook fries is consumed by vaporizing/melting,with approximately half of this energy being expended in essentially thefirst 10-15 seconds of the cooking operation. This oil temperature dropdoes not stop until vaporization is balanced or exceeded by heat arrivalto the fries, which depends on a combination of heat input to the fryerand dispersion of the heat throughout the oil. When the temperature dropof this U-curve is considered, it can be seen that the amount of cookingtime improvement that can be achieved through raising oil temperature incurrent fryers is small.

[0009] Attempts have been made in the prior art to reduce cook times infryers, as well as to extend the useful life of the oil. To this end, ithas been proposed in the art to provide a recirculation system for afryer wherein the oil can be continuously or periodically filtered. Atthe same time, slightly elevated operating temperatures of the oil canbe achieved. However, regardless of these attempted improvements, thetechnology utilized in connection with commercial fryer arrangements,particularly those found in fast food restaurants, have not changed forquite a lengthy period of time. More specifically, cook times generallyin the order of, say three minutes for typical ¼″ shoestring frenchfries are still employed almost invariably throughout the industry.Therefore, there still exists a need in the art for an improvedoil-based fryer system which can significantly reduce the associatedcook time, while reducing or eliminating oil disposal, therebyrepresenting significant efficiency and cost effective advantages in theindustry. In addition, such a rapid cooking fryer arrangement shouldminimize the actual number of fryers needed to produce a given output,thereby reducing not only initial expenditures for machinery, but alsorepresenting cost savings associated with reduced spacing needed for themachines.

SUMMARY OF THE INVENTION

[0010] The present invention is directed to a deep fat fryer which isable to quickly cook food items in about one-third to one-half of atypical cook time in the art for corresponding food items. In accordancewith the invention, a high powered, preferably high efficiency heatingunit is utilized to establish a cooking oil temperature in the order ofabout forty or more degrees Fahrenheit above a typical cook temperature,while preferably remaining lower than 410° F. In the most preferred formof the invention, a direct fired, high powered, high efficiency infraredgas burner is utilized. A controller regulates the heat input from theheating unit so as to keep the temperature of the oil from droppingdrastically after a product to be fried is placed in the oil forcooking. The amount of cooking oil employed is minimized to onlyslightly more than enough to cover the product, e.g., preferably between⅛″ and ½″ above the product. Most preferably, the volume of cooking oilat the cooking temperature is in the order of 3.0 to 4.75 times thevolume of the food items. A sensing arrangement is utilized to inputsensed operating conditions to the controller for use in connection withregulating the heating unit. In addition, low oil level conditions aredetermined, such as by a sensor or calculating arrangement, in order tomaintain a desired oil level by balancing the amount of new oil addedversus the amount of oil inherently withdrawn from the vat with theproduct being cooked.

[0011] With this arrangement, the total amount of time needed to cookfrench fries or other food items is brought down to the same magnitudeof time as the preparation of a sandwich and drink order. The rapidcooking arrangement also reduces the amount of oil transferred to theproduct. This results in reduced oil cost and a healthier food product.Therefore, the invention represents a significant advantage to both therestauranteur and the consumer. In any event, additional objects,features and advantages of the present invention will become more fullyapparent from the following detailed description of a preferredembodiment thereof when taken in conjunction with the drawings whereinlike reference numerals refer to corresponding parts in the severalviews.

BRIEF DESCRIPTION OF THE DRAWINGS

[0012]FIG. 1 is a perspective view of a rapid cook fryer systemconstructed in accordance with the present invention;

[0013]FIG. 2 is an exploded view of the main components of the fryersystem of FIG. 1;

[0014]FIG. 3 is a detailed view of a fry pot incorporated in the fryersystem of FIG. 1;

[0015]FIG. 4 is a perspective view of a portion of the fryer system ofFIG. 1, particularly depicting a heater arrangement utilized inaccordance with a preferred embodiment of the invention;

[0016]FIG. 5 is a block diagram of an overall control arrangement forthe fryer system; and

[0017]FIG. 6 is a graph comparing a known oil temperature curve withthat of the fryer system of the present invention.

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT

[0018] With initial reference to FIGS. 1 and 2, a deep fryer constructedin accordance with the present invention is generally indicated at 2.Fryer 2 is shown to include a housing or cabinet shell 6 that is adaptedto be supported upon a floor through a plurality of legs 10. Housing 6defines a recessed cavity 15, as well as a rear platform 20. At a frontportion of housing 6 is mounted a control panel 28, as well as apivotable door 35 having an associated handle 37. Fryer 2 also includesa vat 42 which, as will be described more fully below, is adapted to beselectively positioned within recessed cavity 15. Fryer 2 also includesa basket 46 having a handle 47. Finally, a container 50, adapted tohouse a supply of replenishing oil for vat 42, is removably mounted uponrear platform 20.

[0019] Particular reference will now be made to FIGS. 1, 2 and 4 indescribing additional details particularly associated with housing 6. Asshown, housing 6 preferably includes an upper peripheral ledge 60 thatextends about recessed cavity 15. Recessed cavity 15 itself has upperand lower side wall portions 64 and 65, with at least upper side wallportion 64 being defined by a heat shielding insulation and lower sidewall positions 65 being provided with various exhaust openings 66. At abottom of recessed cavity 15 is provided a heating unit which isgenerally indicated at 70. In accordance with the most preferred form ofthe invention, heating unit or heater 70 is constituted by an infraredgas burner having electronic ignition and variable heat output as willbe discussed more fully below. Exhaust openings 66 are provided at lowerside wall portion 65, above heating unit 70, for exhausting gases which,preferably, are directed out housing 6 below and behind platform 20.

[0020] As perhaps best shown in FIGS. 1-3, vat 42 includes a pluralityof walls 82 having associated outside surfaces 84. Although not shown,in the most preferred form of the invention, outside surfaces 84 wouldbe blackened for heat transfer purposes. Vat 42 also includes aperipheral rim 88 that extends outwardly from walls 82 and which isadapted to rest upon upper peripheral ledge 60 of housing 6 when vat 42is inserted within recessed cavity 15, with bottom 90 of vat 42 alsobeing blackened and spaced above heating unit 70. Vat 42 is also shownto include an upper extension 92 which projects above peripheral rim 88.An interior 96 of vat 42 is adapted to contain a cooking medium,particularly cooking oil. Preferably, an oil level indicator strip 105is mounted on one of walls 82 in order to enable a quick visualreference of the level of the oil.

[0021] Also extending into interior 96 of vat 42 is a first sensor 110.In accordance with the most preferred form of the invention, sensor 110constitutes a thermocouple having a tip 111 which projects aconsiderable distance below upper extension 92 and a terminal plug 112arranged remote from interior 96. As shown, a second sensor 118 ispositioned against one of walls 82. Second sensor 118 is also preferablyconstituted by a thermocouple that includes a tip portion 119 in contactwith bottom 90 and a terminal plug 120 which extends away from interior96. In the most preferred form of the invention, a respective wall 82 ofvat 42 is provided with an elongated indentation 128 within which tipportion 119 of second sensor 118 extends. A bracket 134 includes a firstportion 136 that is secured to vat 42 for the use of a mechanicalfastener 137, and a curved portion 138. First portion 136 of bracket 134preferably projects across second sensor 118, while curved portion 138extends about first sensor 110. In this fashion, bracket 134 securesfirst and second sensors 110 and 118 in a desired position. Inaccordance with this embodiment, first sensor 110 is adapted to beutilized in sensing the temperature of cooking oil placed within vat 42,while second sensor 118 is utilized to sense a temperature of vat 42directly at bottom 90. The manner in which the sensed signals areutilized in connection with the overall operation of fryer 2 will bedetailed below.

[0022] In general, basket 46 is constructed in a manner widely known inthe art so as to include a wire mesh body 146. As shown, control panel28 includes a main power switch 154 which can be used to turn fryer 2 onor off. Even with main power switch 154 turned to the “ON” or “COOK”position, the operation of a cooking sequence with fryer 2 is preferablyinitiated through the use of a start switch 156. In general, the startswitch 156 takes the form of a button. Preferably, start switch 156would be activated before or simultaneously with the placing of basket46 in fryer 2 or the cooking sequence of fryer 2 could be automaticallycontrolled, such as based on a sensed, rapid temperature drop in theoil. Control panel 28 includes a first indicator 160, which ispreferably linked to main power switch 154 in order to provide anilluminated signal concerning the activation condition of fryer 2. Asecond indicator 161 constitutes a light which becomes illuminated upondepressing of start switch 156. Shown centrally along control panel 28is a time indicator 162, which preferably takes the form of amulti-digit LED or LCD display.

[0023] Finally, of the main components of fryer 2, resupply container 50is shown to include a lid 176 and a spout 180. As indicated above,container 50 is adapted to be supported upon rear platform 20 of housing6. In this position, spout 180 extends below platform 20 so as to beabove recessed cavity 15 as clearly shown in FIG. 1. At platform 20,housing 6 is provided with a pair of electrical connectors 186 and 187which are used to activate an electronic valve, generically indicated inFIG. 5 at 190 arranged within container 50 in order to selectivelydispense oil from spout 180 in a manner which will be described morefully below. Although also not shown, container 50 can incorporate aninternal heater for liquefying a cooking medium as needed. Also shown aspart of housing 6 adjacent platform 20 is a pair of sockets 197 and 198which are adapted to receive plugs 112 and 120 respectively.

[0024] In general, fryer 2 is utilized by positioning vat 42 withinrecess cavity 15, with plugs 112 and 120 being simultaneously insertedwithin sockets 197 and 198 respectively. Vat 42 is supplied with acooking oil which, in the preferred embodiment, represents a relativelysmall amount compared to fryers used throughout fast food restaurantstoday. Specifically, vat 42 is preferably sized to receive in the rangeof 6-9 pounds of a cooking medium. In general, basket 46 is commensuratein size with those currently found in the marketplace, however, vat 42is made much smaller so as to more closely conform to the overall body146 of basket 46. Container 50 is mounted upon rear platform 20 whilebeing aligned with electrical connectors 186 and 187. Further details ofthe operation and synergistic results achieved through the use of fryer2 will now be described with particular reference to FIGS. 5 and 6.

[0025] As indicated above, the present invention defines a fryer system2 having a greatly reduced cook time compared to prior knownarrangements, while further representing significant oil saving costs.In connection with the operation of fryer 2, a CPU 210 is interconnectedthrough a power supply 213 which is preferably represented by a standardAC electrical outlet. With main switch 154 positioned in the “COOK”position, CPU 210 can control heating unit 70 to heat the cooking oilprovided within vat 42. The temperature of the cooking oil is relayed toCPU 210 through thermocouple 110. In order to provide the reduced cooktime, the temperature of the cooking oil in accordance with the presentinvention is provided in the range of 380°-410° F. Most preferably, thetemperature range is between 390°-410° F. Once this temperature isreached, as relayed to the user through indicator 161, french fries orother food items placed within basket 46 can be lowered into vat 42.With the depression of start switch 156, a timer 164 will resetindicator or display 162 and begin a countdown of the cook time.

[0026] Based on the operation of fryer 2 in connection with cooking anexemplary pound of french fries, as will become more fully evidentbelow, the french fries are adapted to be cooked in less than or equalto 70 seconds and, most preferably, about 60 seconds. In other words,the cook times are generally less than or equal to ⅓ to ½ of a customarycook time found in this art.

[0027] Because of the initial high temperature differential between thefrench fries and the cooking oil, the energy source defined by heatingunit 70, which has a variable heat input rate, is initially controlledthrough CPU 210 to increase the heat input to the food items. Inaccordance with the example of cooking french fries, this initialcooking stage provides a heat input to the french fries of greater than50,000 Btu/hr/lb. Most preferably, the heat input during this initialcooking stage is greater than or equal to 75,000 Btu/hr/lb. In general,during the initial cooking stage, 40-60% of the total energy needed forcooking is imparted to the product. Of the overall cooking time, thisinitial cooking stage generally constitutes about a quarter of the timeand, most preferably, less than or equal to 15 seconds. Based on thisinitial controlling of heating unit 70, even though there is a ratherlarger temperature differential between the french fries and the cookingoil, the temperature of the cooking medium is maintained within thedesired range.

[0028] After the initial cooking stage, the heating rate for the cookingmedium is reduced while maintaining the desired temperature. Again, thisis controlled through CPU 210 based on signals received from at leastsensor 110. Additional signals received from sensor 118 assures bottom90 does not overheat, while potentially enabling a more accurate controlof heating unit 70 by anticipating necessary heat input changes based onthe temperature of vat 42. Since heating unit 70 preferably extendsalong substantially the entire bottom 90 of vat 42, a relatively uniformheating of the cooking medium occurs. Additionally, natural and forced(bubble) convection aids in establishing uniform heating. As indicatedabove, the byproducts of combustion are drawn through natural and atleast partially forced convection from between heating unit 70 andbottom 90, through exhaust outlets 66 and cabinet 6 preferably adjacentplatform 20, and exiting at the upper back portion of housing 6. Withthis arrangement, the exhaust gases will also function to preheat theoil in container 50, preferably to about 200°-250° F. An induction fan(not shown) or exhaust recirculation could be employed to enhance oilheating. In any event, as clearly shown in FIG. 6, an ideal temperaturerange is maintained by controller 210. The oil temperature is preferablymaintained below 410° F., preferably between 390° and 410° F., to avoidrapid oil degradation, as well as to protect against scorching andimparting off-flavors to the product, particularly based on the oillevel utilized in accordance with the invention.

[0029] During the cooking operation, the food items will inherently soakup a certain amount of the cooking oil. Given the low amount of cookingoil utilized in accordance with the invention, a significant fraction ofthis cooking oil could be soaked up. For example, in the case of frenchfries, in the order to 15% of the final product weight can berepresented by cooking oil which has been soaked into the product.Utilizing the low amount of oil in connection with the invention assuresa relatively high turnover rate in that the average age of the oil invat 42 is relatively low. That is, the oil gets carried out in theproduct before the oil has any appreciable time to degrade to anunacceptable level. However, it is necessary to assure that the oil isreplenished. Although this could be performed manually, it is preferablein accordance with the present invention to automatically orperiodically refill vat 42 by the oil in container 50. Therefore, CPU210 functions to signal resupply valve 190 to cause a pre-establishedamount of oil to be introduced into vat 42. In any event, this level canbe regulated in various ways, such as based on the number of cookingoperations or through a direct sensing arrangement. If too low of an oillevel is present in either vat 42 or even container 50, such as throughsensor 110 and/or sensor 118, an alarm (not shown) can sound. Inaddition, or in the alternative, activation of fryer 2 through startswitch 156 can be prevented by controller 210. Regardless, given therelatively high turnover of oil, the need to dispose of oil is reducedor completely eliminated in accordance with the present invention whichtherefore results in a huge savings for the restaurant owner. However,since the operating conditions of fryer 2 specify a fast cookingoperation, the amount of oil transferred to the product is somewhatreduced which further minimizes oil costs and reflects appreciably onthe quality of the food product.

[0030] With the control of heating unit 70, the “U-curve” associatedwith prior known arrangements is greatly reduced and an extremelyuniform overall cooking arrangement is established. Although thepresence of a small amount of cooking oil has a potential disadvantagein that the oil cannot act as a thermal storage for energy, thermalstorage is not necessary in accordance with the present invention due tothe ability of heating unit 70 to provide high input rates. Although, asindicated above, heating unit 70 is preferably constituted by aninfrared gas burner arrangement, other types of high temperature andhigh efficiency heating arrangements could be readily employed. However,with the low amount of cooking oil, the surface area to volume ratio ishigh such that the oil temperature can rise at a rapid rate. Having lessoil also means that the heat input is physically closer to the foodproduct such that the heat arrives faster. Finally, in a small quantityof oil, the turbulence caused by bubbles at the surface of the fryingmaterial can carry over to the walls 82 of vat 42, thereby greatlyincreasing the heat transfer coefficient at walls 82 relative to that ofnatural convection.

[0031] Although described with respect to a preferred embodiment of theinvention, additional changes and/or modifications could be made to theinvention without departing from the spirit thereof. For instance, amechanism can be employed to automatically lower basket 46 upondepressing start button 156 and to raise basket 46 when the elapsed timeis complete. Given that a few seconds could result in a significantamount of additional cooking, this automated operation, preferablyperformed through controller 210, may be desirable. In the alternative,or in addition to the above, an audible alarm is provided in a mannercommon in the art. In addition, a periodic or continuous filtering orcleansing system for the cooking oil can be employed. As indicatedabove, the reduced amount of oil utilized in accordance with thisinvention greatly minimizes or eliminates the need for such a filteringsystem, but it may be desirable to remove burnt comestibles from withinthe vat 42. With respect to oil replenishment, it should be noted thatdeep fat fryer systems employed in certain restaurants pump fresh andused oil to respective storage tanks that are refilled/emptied byservice personnel. It should be readily recognized that deep fryer 2 ofthe present invention could be hooked up to remote storage tanks throughsuitable hoses in a similar manner.

[0032] Again, although the preferred embodiment of the present inventionhas been disclosed with particular reference to the cooking of frenchfries, it should be recognized that various food products can be cookedin deep fryer 2. Obviously, the cook time, oil temperature, vat oilquantity and heat input rate could vary depending upon the particularfood product being cooked. In accordance with the present invention, itcan be generically stated that the cook time employed with deep fryer 2is in the order of about ⅓ to ½ of a typical cook time found in theindustry. With respect to oil temperature, the higher temperatureemployed is about 40 or more degrees Fahrenheit above a conventional oiltemperature, but preferably always less than or equal to 410° F. Withrespect to the quantity of oil in vat 42, only enough oil to cover theproduct being cooked plus a small amount more, such as in the order of⅛″ to ½″ above the product, is employed. Preferably, the volume of oilat the cooking temperature should be in the order of 3.0 to 4.75 timesthe volume of food product. It should be noted that this refers to theactual volume of the food product, i.e., without air spaces. Inaddition, this volume relationship is based on the oil being heated, asthe oil expands when heated. In any event, this is considerably lessthan conventional fryer systems wherein food products are typicallysubmerged well below an upper oil level in a cooking vat. Related to theminimal quantity of oil is that the width of vat 42 is such that basket46 just fits therein with a minimal amount of clearance, while alsobeing arranged directly adjacent bottom 90. Finally, with respect to therequired heat input, the rate is controlled to greatly reduce oreliminate the U-curve as discussed above, while enabling oil temperaturerecovery to occur in the preferred 15 second period. In general, theheat input rate can be estimated by dropping a basket of product intothe fryer vat at a desired initial temperature with the burner turnedoff, followed by measuring the oil temperature over time. The percentageof the total temperature drop that occurs after 15 seconds is thenmultiplied by a theoretical amount of energy required to cook a pound ofthe product in order to arrive at the required energy input. Thetheoretical energy is calculated from knowledge of the amount of waterloss from the product during the cooking process, the initial producttemperature and the estimated final water vapor temperature and heatcapacity of the dry product. Again, all of these parameters have beenspecifically identified with respect to a preferred embodiment of theinvention in connection with cooking french fries, but the invention iscertainly not limited for use with this particular food product.Instead, the invention is only intended to be limited by the scope ofthe following claims.

I/We claim:
 1. A system for deep frying food items comprising: a vatadapted to house a desired, low amount of cooking oil, with the amountof cooking oil being less than or equal to 4.75 times a volume of fooditems to be cooked; and an energy source, having a heat input rate,adapted to heat and maintain the cooking oil placed in the vat within atemperature range of 380°-410° F. throughout a complete cooking period.2. The system according to claim 1, wherein the cooking period is lessthan or equal to 90 seconds.
 3. The system according to claim 2, whereinthe cooking period is less than or equal to 70 seconds.
 4. The systemaccording to claim 1, wherein the temperature range is 390°-410° F. 5.The system according to claim 1, wherein the energy source is adapted toprovide a heat input rate to the food items, during an initial cookingstage of the cooking period, greater than 50,000 Btu/hr/lb.
 6. Thesystem according to claim 5, wherein the heat input during the initialcooking stage is greater than or equal to 75,000 Btu/hr/lb.
 7. Thesystem according to claim 5, wherein the initial cooking stage is theamount of time needed to impart 40%-60% of a total amount of energyneeded for the complete cooking period to the food items.
 8. The systemaccording to claim 7, wherein the initial cooking stage is less than orequal to 15 seconds.
 9. The system according to claim 1, wherein the lowamount of cooking oil is in the order of 3.0 to 4.75 times a volume offood items to be cooked.
 10. The system according to claim 9, whereinthe vat is sized and the low amount of cooking oil is provided such thatthe cooking oil is only in the order of ⅛″ to ½″ above the food items inthe vat.
 11. The system according to claim 10, wherein the low amount ofcooking oil is in the range of 6-9 lbs.
 12. The system according toclaim 1, further comprising: a container for storing an additionalsupply of cooking oil; and means for automatically replenishing thecooking oil to the desired, low amount in the vat from the container.13. The system according to claim 1, further comprising: a first sensorfor detecting a temperature of the oil cooking in the vat; and a secondsensor for detecting a temperature of the vat.
 14. The system accordingto claim 13, further comprising: a controller adapted to receive signalsfrom the first and second sensors for regulating the heat input rate ofthe energy source.
 15. The system according to claim 1, furthercomprising: a housing including a recessed cavity within which the vatis situated, said recessed cavity being provided with heat shieldinginsulation.
 16. The system according to claim 1, wherein the energysource constitutes an infrared gas burner.
 17. The system according toclaim 16, wherein the vat includes a bottom wall, said infrared burnerbeing positioned beneath the bottom wall and extending substantially anentire extent of the bottom wall.
 18. A method of deep frying food itemsin a heated cooking medium contained in a vat comprising: initiating acooking operation by placing food items to be cooked into the cookingmedium, with the cooking medium having a volume which is less than orequal to 4.75 times a volume of the food items to be cooked; heating thecooking medium to provide heat input to the food items during an initialcooking stage of greater than 50,000 Btu/hr/lb; reducing a heating ratefor the cooking medium following the initial cooking stage, whilemaintaining a temperature of the cooking medium between 380°-410° F.;and removing the food items, which have now been fully cooked, from thecooking medium.
 19. The method according to claim 18, furthercomprising: providing the food items with a heat input during theinitial cooking stage of greater than or equal to 75,000 Btu/hr/lb. 20.The method according to claim 18, further comprising: imparting to thefood items during the initial cooking stage 40% to 60% of a total amountof energy needed to fully cook the food items.
 21. The method accordingto claim 18, wherein the heating rate for the cooking medium is reducedfollowing the initial cooking stage while maintaining a temperature ofthe cooking medium within the range of 400°-410° F.
 22. The methodaccording to claim 18, wherein the food items are fully cooked andremoved from the cooking medium within less than or equal to 70 seconds.23. The method according to claim 18, further comprising: providing thevolume of the cooking medium in the order of 3.0 to 4.75 times a volumeof the food items to be cooked.
 24. The method according to claim 23,further comprising: providing the cooking medium to be only in the orderof ⅛″ to ½″ above the food items in the vat for the cooking operation.25. The method according to claim 23, further comprising: automaticallyrefilling the vat due to a loss of the cooking medium during one or morecooking operations.
 26. The method according to claim 25, furthercomprising: providing additional heat to the cooking medium in the vatupon performing an automatic refill.
 27. The method according to claim18, further comprising: sensing a temperature of the cooking medium;sensing a temperature of the vat; and controlling the heat input basedon the sensed temperatures.